We have taught countless kids how to make our Minestrone Soup and it’s always a hit!
Minestrone Soup with Farro
2 cups canellini beans, cooked. You may use 1 15-ounce can
3 cups carrots, chopped
1 1/2 cups celery, chopped
1 bunch kale, chopped
1 whole onion, chopped
3 cups tomatoes, chopped or 1-28 ounce can diced tomatoes
2 quarts vegetable stock
2 tablespoons olive oil
6 cloves garlic, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary
1 tablespoon fresh oregano
1 cup Parmesan cheese, grated
3 cups cooked farro. Follow the directions on the package.
Sea salt and pepper, to taste
In a stockpot, sauté onion, garlic, celery & carrots for 5 minutes.
Add kale & cook for an additional 5 minutes.
Add tomatoes and herbs and cook 10 minutes longer.
Add cannellini beans & stock. Let simmer 30 minutes.
Optional: Puree 1/3 of soup with immersion blender or use food processor. (We always do this…)
Add farro & serve with drizzling of olive oil and parmesan cheese.
Farro is an ancient form of wheat and is generally soaked before using. A hearty grain, also wonderful in grain salads. Just add vinaigrette, seasonal raw veggies and you’re set! Substitute brown rice if necessary.
Spring: Dandelion greens, green garlic, green peas, spinach
Summer: Fresh basil, tomatoes, zucchini, bell peppers, leafy greens, celery, carrots
Autumn: Bell peppers, pumpkin, broccoli,
Winter: Bok choy, broccoli, cabbage, kale, carrots, winter squash